Strawberry topping for cheesecake is a homemade strawberry sauce that's made on the stovetop with a few simple ingredients. This sweet strawberry topping is perfect for more than just cheesecake - try it on pancakes, pound cake, waffles, cupcakes, and more.
In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. If your strawberries are not very juicy, add 1-2 tablespoons of water, or more, as needed.
Bring to a boil. Reduce heat to medium-low and cook until mixture has thickened and looks glossy (this could take up to 6-8 minutes). Remove from heat and allow to cool.
Store topping in the refrigerator until ready to serve.
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Notes
This recipe is less about time and more about the thickness of your sauce, so watch it carefully and remove from heat when your sauce has thickened.
Use your strawberry topping to top cheesecake, mini cheesecakes, pancakes, pound cake, as a cupcake filling, or as an ice cream topping.
Strawberry topping can be frozen for up to 6 months in a tightly sealed, freezer safe container.
Store topping in the refrigerator until ready to serve.